This Creamy Lemon Parmesan Chicken is simple 30 minute dish made with juicy tender chicken breasts coated in an herb-seasoned golden parmesan crust, simmering in a lemon garlic butter sauce.
In a bowl, add eggs and 2 garlic cloves and whisk together well.
In a separate bowl, add the parmesan cheese, flour and Italian seasoning and combine well.
Dip each cut chicken breast into the egg mixture, then place it in the parmesan mixture coating each side well.
In a large skillet, add enough oil to just cover the bottom and heat on medium heat.
Once the skillet is hot, add the chicken and cook 5 minutes per side until crispy, golden and cooked to 165˚F on a meat thermometer.
In a separate sauce pan, add the chicken broth, lemon juice, butter and 4 cloves of garlic and heat to a low boil for about about 2-3 minutes.
In a glass measuring cup, mix the 1 tablespoon of cold water and tablespoon flour together until blended well.
Add the flour/water mixture to the lemon garlic sauce and cook on a low boil for approx. 5 minutes, stirring until the sauce begins to thicken
Add all chicken pieces back to the skillet (if cooked in batches)
Pour the lemon garlic sauce over the cooked chicken.
Garnish with lemon slices and chopped parsley, if desired.
Notes
If the chicken is browning too quick, reduce the heat.Serve with rice or pasta and a vegetable like broccoli, asparagus or green beans.Use gluten free flour if desired.Cook chicken in batches if needed.Nutritional information does not include rice or pasta and vegetables.